the riptide

alternately titled: how to be awesome without really trying

You know what I've never really cooked before?

Seafood. (other than pre-filleted fish)

You know why?

Cause that shizz is intimidating.

Mostly because, for it to be really good, it's still alive when you get it.

But we bought some mussels (and cocktail shrimp, but those were all pretty and pre-cooked) and cooking them was easy and fun!

Homemade Easy-Peasy Mussels in White Wine and Garlic (appetizer - recipe taken mostly from here)


You will need:

• 1lb fresh mussels
• 3 cloves garlic, smashed
• chopped white/yellow onion (I used about 1/2 a medium-large onion)
• 2 tblsp butter/margarine
• 1.5 cups light white wine (I used Little Penguin Pinot Grigio. It's pretty darn good for costing $6 a bottle ;)
• collander/vegetable steamer
• one saucepan
• one skillet

(as a side note, the original recipe called for double these amounts for 4lbs of mussels. I made 1lb of mussels, but only halved the recipe -- mainly because I don't read things follow directions well -- so I guess you could actually halve these amounts and still be good. Whoops! No wonder I had so much broth!)

bye bye, little guys.

What you do:

1. Place 2 cups water and 1/2 cup wine in a saucepan. (we only have a 2-quart saucepan, and it was a little small for the 1lb of mussels, so I'd recommend using a bigger one if you don't want the water continuously boiling over.)
2. Put mussels in the steamer and place in the pot over the broth. Cover and steam over medium-high heat until mussels have opened (about 10 minutes or so?) 
3. While mussels are steaming, melt butter in a skillet over medium heat. 
4. Once butter is melted, add onions, wine and garlic. Simmer until wine reduces by half (or until you taste it and it no longer tastes like drinking wine and the onions are translucent!)
5. Once sauce has reduced, place mussels in serving bowl. 
6. Add a cup of mussel broth to the sauce and stir together. 
7. Pour wine sauce over mussels and enjoy! Preferably with some tasty baguette.

So delicious. And it only takes about ten minutes!